BROUILLY - Emile Chandesais
Terroir
Beaujolais Grape variety: Gamay Soil: granite and sandy alluvium
Vinification
Manual harvest required by decree Vinification according to the carbonic maceration method
Ageing
Maturation in vats
Colour
Red brilliance color
Nose
Olfactive tastes of fresh grapes, Kirsch, plum, bilberry, sherry with mineral notes
Palate
The body of brouilly wine is vinous and well-constituted with well-balanced tannins
Wines & Food Pairing
Serve at 14°C The wine will perfectly match with wildfowl and red-meat
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